In a large soup pot, sautee onion over medium heat in a Tablespoon butter, cook until softened. Dump all of the other ingredients (except garnishes) in the pot, draining and rinsing as directed above, simmer until ready to serve, about 30 minutes. Tastes AMAZING with sour cream, mozzarella cheese and crushed chips!

Also, in a pinch, bouillon could be used to replace the chicken broth–1 cube per 1 cup of water. I believe a can of broth is 15-1/2 ounces–so 4 cubes and 4 cups of water, boiling until bouillon dissolved. Would make a couple ounces, more, but should not make a huge difference in the recipe! 🙂

I’ve just made this soup! Did not have ranch dressing so left it out. Used ground beef instead of chicken and added mushrooms. Added some Tabasco sauce (as I don’t have children to worry about the hot)! LOVE IT!!!!